Auberge du Vieux Puits
Fontjoncouse, France
⭐3 Stars
The Experience
From Michelin Guide
Gilles Goujon, sometimes nicknamed the innkeeper of the Corbières, is credited with putting the tiny village of Fontjoncouse ((in the Aude département) on the map of French high-end gastronomy. His trademark? Sincerity and expertise. As his regulars know, he puts his heart and soul into every dish. With his sons Enzo (savoury dishes) and Axel (sweet) at his side, Goujon is in a league of his own when it comes to taking a back seat to the ingredients and letting them do the talking in all their simplicity – the mark of the greats. The ingredients are exceptional and he takes enormous pleasure in presenting them to diners himself; the plating is often completed tableside. If we had to mention just one dish, it would be the egg filled with black truffle and served with mushroom purée, foamy truffle emulsion, warm brioche bun and velouté – this is the superstar dish of the house, and rightly so! The rest of the meal is in the same vein, namely precise and confident, meticulous and generous, never showy: culinary excellence, pure and simple.
Unique Things
From Visitor Experiences
1. Egg Filled with Black Truffle and Served with Mushroom Purée, Foamy Truffle Emulsion, Warm Brioche Bun
A signature dish at Auberge du Vieux Puits is an egg filled with black truffle, accompanied by mushroom purée, foamy truffle emulsion, and a warm brioche bun. This combination is both unconventional and highly praised for its layered textures and deep truffle flavor.
2. Confit Cherry in Spiced Red Wine Sauce with Verbena and Mascarpone Tiramisu
The restaurant offers a dessert featuring a confit cherry in spiced red wine sauce, paired with a verbena and mascarpone tiramisu. This dessert stands out for its creative use of herbs and unexpected flavor pairings.
3. Whole Menton Lemon with Citrus and Bergamot Sorbet, Kumquat, Lemon Thyme Cream, and Crispy Meringue
Another unconventional dessert is a whole Menton lemon, filled with citrus and bergamot sorbet, kumquat, lemon thyme cream, and crispy meringue. This dish is notable for its playful presentation and complex citrus profile.
Ingredient Stars
From Visitor Experiences
Signature Ingredients at Auberge du Vieux Puits
Auberge du Vieux Puits, a Michelin-starred restaurant in Fontjoncouse, France, is renowned for its creative use of ingredients. Here are some of the most honored or signature ingredients:
Truffles: Truffles are a key ingredient, particularly in Chef Gilles Goujon's signature "truffle rotten egg" dish, which showcases the strong fungal flavors of truffles in a unique and artistic way.
Menton Lemons: These lemons are featured in a signature dessert, where a whole Menton lemon is paired with citrus and bergamot sorbet, kumquat, lemon thyme cream, and crispy meringue, highlighting the freshness and versatility of this citrus fruit.
Cherries: Cherries are used in another signature dessert, a confit cherry in spiced red wine sauce, served with a verbena and mascarpone tiramisu. This dish showcases the sweetness and depth of cherries when combined with other flavors.
Lobster and Zucchini: These ingredients are used in a dish where lobster is paired with zucchini flower leaves, which are crystallized and arranged in a flower shape, demonstrating the restaurant's creativity with seafood and vegetables.